From Maria-Carin Gala’s Organic Kitchen.
This recipe was born when my mother was not well and I moved to Germany to be with her. I took over her job in an independent school where I, of course, ended up cooking for everyone, including newly arrived refugees. That was fortunate as the refugees loved more Asian-style dishes and I was no professional at German fair.
There was a lot of 5Rhythms dancing going on for me during this time and one day, when I was in such a good mood from all the dancing – I think I was in love with life and inspired about all it’s possibilities – I made up this kick-ass curry. I hope the replication will do it’s story justice and that you will enjoy the chunky roasted juicy pieces of vegetables and apple infused in an Ayurvedic creamy tomato curry sauce.
Heavenly nourishment, mhhhhh… can you feel the love?
Serves about 6
1 onion, chopped
3 garlic cloves, chopped finely
1 generous chunk ginger, 2 tbsp chopped finely
1 tin tomatoes
1 cup tomato passata
1 tin coconut milk
2 tbsp curry powder or 1 tsp cumin, 1 tsp coriander and pinch cayenne
Pinch of chilli
1 tsp turmeric
4 small zucchinis
4 small apples
2 medium eggplants
Salt and pepper, to taste
1 tbsp apple cider vinegar
1 tbsp coconut sugar
Coconut Coriander Chutney or Cucumber Raita
Preheat oven to 180 C.
Salt the eggplants.
Cut the zucchini and apple into large pieces and roast them along with the eggplant with coconut oil and salt until golden brown, 45 minutes or so.
Do not stir too often, once will do and let cool before moving them off the baking tray so that the individual pieces remain intact.
Fry the onion with coconut oil, then add the garlic, ginger and spices, stir 1 minute.
Then add the rest of the ingredients except the vegetables and apple.
Simmer gently for about 20 minutes or so, then add the roasted vegetables and don’t stir violently, be gentle.
How easy is that?
Through twists and turns to find my real passion – Maria-Carin’s life story